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Leafy greens are high in nutrition and fiber, and low in calories, and all too often served as lettuces in all too mundane raw salads. All winter root vegetables...
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In this recipe, grapes take on a floral, caramelized flavor from fresh thyme and honey If your thyme is woody, discard the stems and just use the leaves If you don’t have an ice cream machine, the ice cream mixture can be placed directly in the freezer without churning
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A skillet dish of cubed chicken, bell pepper, mushrooms and chicken broth stirred and simmered with a sour cream/sherry mixture. Simple yet elegant version of a favorite.
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No need for a churn —if you've got a food processor, you are in business. Fresh butter requires only one ingredient, and only two minutes of whirring. We...
Ingredients: butter, heavy cream
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Get Chocolate-Almond Meringues Recipe from Food Network
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Your Christmas dessert dreams come true.
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A smooth lemon custard is cooked up until thick and bubbly, and butter, lemon rind and sour cream are stirred in. The sweet tart filling is then spooned into a pre-baked crust and chilled.
cooking.nytimes.com
If you loathe gefilte fish, that staple of the Seder, it may just be that you've never had it homemade In this recipe, created to convert gefilte fish skeptics, the traditional patties are updated with more flavorful fish, and then poached in court-bouillon — that is, a light vegetable broth Be sure to use a wide pot here; the patties rise to the top as they cook, and you want to give them enough space.
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Chicken breasts cook gently in a creamy sauce of cream cheese, golden mushroom soup, Italian dressing mix, and white wine in this easy slow cooker recipe.
cooking.nytimes.com
This is a recipe loosely based on one for a snack that used to be served at DBGB, Daniel Boulud’s giddy sausage-and-beer restaurant on the Bowery in Manhattan: crunchy little nuggets of small-boned lamb breast served with a pale yogurt sauce with a mild pepper kick under a zing of lemon zest You can divide the cooking in two if you like, roasting the meat on one day, then finishing it on a grill or under a broiler a day or so later And you can bail on the sprinkle if it's too much work
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Like a tamale, filled with cheese and fresh sweet corn.